EASTER SWEET
PIE
CRUST:
4 cup flour
7 tbs butter
or margarine
5 eggs
(beaten)
½ tsp salt
(A little milk
may be necessary to moisten)
Mix
flour and salt
Add
butter and mix with pastry blender.
Add
eggs while mixing with a fork.
If
consistency is dry, add a little milk.
Kneed well.
Divide
into ¾ and ¼ parts. (Reserve the ¼ part for top.)
Roll
out bottom and place in a 9x13 well greased and floured glass baking dish.
FILLING:
4 ½ lb ricotta
cheese
6 egg yolks; 6 egg whites
(beaten stiff)
½ lb fresh
cheese (basket cheese)
8 oz heavy
cream
½ tsp salt
1 cup sugar
2 tsp vanilla
Mix
cheeses well and beat slightly with mixer.
Add
heavy cream, egg yolks (beaten), vanilla, sugar, and salt.
Mix
well with mixer.
Fold
in egg whites (stiffly beaten)
Pour
into shell in baking dish.
Top
with strips made from ¼
of reserved dough. Place
strips lengthwise and across so it looks like a basket.
Preheat
oven to 4000 F
Bake
20 min
Reduce
to 3500 F and bake for 1
hr. 15 min.
Turn
off oven, open door slightly and cool 15-30 min.